How to Cook a Great Pasanda

A traditional pasanda was created during the Mogul era and it was a dish served to the emperors.

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It is a popular north Indian dish and the name pasanda directly translates to “of choice” or “favourite”. This is a dish that is originally made with leg of lamb or mutton which was cut into strips and flattened, marinated, and fried in a dish with various spices.

Today restaurants serve the pasanda using chicken, beef and prawns. The main ingredient can be substituted but the process and ingredients remain the same. After the meat is cut and flattened, it is placed in a marinade consisting of yoghurt, chillies and spices including cumin, peppercorns, and garam masala. After marinating the meat it is placed in a saucepan to create the 'pasand' or 'favourite' sauce. This comes from a base of onions, coriander, cinnamon then fried for 30 minutes to an hour. The dish may be garnished with tomatoes or almonds (in which case it is known as badaam pasanda).